Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression

Published:2017-02 Issue: Volume:63 Page:580-584
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Luo Shun-jing,Chen Rui-yun,Huang Li,Liang Rui-hong,Liu Cheng-mei,Chen Jun

Funder

National Natural Science Foundation of China

Research Program of State Key Laboratory of Food Science and Technology, Nanchang University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

1. Rheological behaviour of an amide pectin;Alonso-Mougán;Journal of Food Engineering,2002

2. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

3. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. Calcium and acid induced gelation of (amidated) low methoxyl pectin;Capel;Food Hydrocolloids,2006

Cited by 56 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions;Food Chemistry;2024-12

2. Effects of Cactus Polysaccharide on Pasting, Rheology, Structural Properties, In Vitro Digestibility, and Freeze–Thaw Stability of Rice Starch;Foods;2024-07-30

3. Double physical network hydrogels with rapid self-recovery and multistimuli-responsive shape memory effects based on low-methoxyl pectin and host-guest interactions;Sustainable Materials and Technologies;2024-07

4. Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions;International Journal of Food Science & Technology;2024-04-17

5. Interactions of Native Maize Starch Components with Pectin Using Extrusion;Starch - Stärke;2024-01-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3